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Parmesan Crusted Chicken Piccata

This Parmesan Crusted Chicken Piccata is crispy, tangy, and bursting with lemony flavor—perfect for an impressive yet easy weeknight dinner!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Crispy, Easy, Lemon, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts pounded thin for even cooking
  • 1 cup grated Parmesan cheese adds that crispy, cheesy crust
  • 1 cup breadcrumbs preferably panko for extra crunch
  • 2 large eggs beaten, for the perfect binding
  • 1/2 cup all-purpose flour to lightly coat the chicken before dipping
  • 1/4 cup olive oil for a golden sear
  • 1/4 cup fresh lemon juice the star of the piccata sauce
  • 2 cloves garlic minced, aromatic and flavorful
  • 1 cup chicken broth adds depth and moisture to the sauce
  • salt and pepper to taste, essential seasoning
  • fresh parsley chopped, for garnish

Instructions

  • Begin by placing your chicken breasts between two sheets of plastic wrap or inside a large resealable bag. Use a meat mallet or rolling pin to gently pound the chicken until it’s about 1/2 inch thick. Season both sides with salt and pepper.
  • In three separate shallow bowls, place the flour in the first, the beaten eggs in the second, and combine the grated Parmesan cheese with the breadcrumbs in the third.
  • Dredge each chicken breast first in the flour, shaking off any excess. Next, dip into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the Parmesan breadcrumb mixture until fully coated. Set aside on a plate.
  • Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until the crust is golden and the chicken is cooked through. Remove the chicken and place it on a warm plate.
  • In the same skillet, reduce heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in chicken broth and fresh lemon juice, scraping up browned bits. Let the sauce simmer for 3-4 minutes to reduce slightly.
  • Return chicken to the skillet, spooning sauce over to coat. Let warm through for a minute. Transfer chicken to serving dish, pour over remaining sauce, and garnish with fresh parsley. Serve with your favorite sides.

Equipment

  • Meat Mallet or Rolling Pin
  • Three Shallow Bowls
  • Large Skillet
  • Tongs
  • Whisk
  • Serving platter or plates

Notes

  • Do not overcrowd the pan when cooking to maintain a crispy crust.
  • Use freshly grated Parmesan cheese for better texture and flavor.
  • Let the chicken rest a few minutes after cooking to lock in the juices.
  • Adjust lemon juice to taste for desired tartness.
  • Prepared coated chicken breasts can be refrigerated for up to 24 hours before cooking.